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With a baked or fried dough as the outer wrapping that covers ingredients cooked within, this food item is often considered to be a form of a baked sandwich.

A type of soup made with regional foods representative of Scotland in a manner that would reflect a recipe derived from the heritage of this country.

A leafy salad green that grows from a stalk and spreads out to form a loose leafed bunch of greens with a decorative frilled red edging.

A leafy salad green that grows from a stalk and spreads out to form a loose leafed bunch of greens with a decorative frilled green edging.

corned beef, corned beef and cabbage, St. Patrick’s Day recipes, beef brisket, cuts of beef, beef pr...

A semi-soft cheese of Norwegian origin that is made from cow's milk. Often duplicated, it is a cheese that is made commonly in Norway as well as other countries throughout the world.

A rich creamy paste, made from sesame seeds and sesame oil, which is used to enrich the flavor and texture of many Middle Eastern sweet and savory dishes.

Originating in Switzerland, this cheese is made with raw (unpasteurized) cow's milk, typically as a wheel weighing over 225 pounds with a thin hard rind surrounding it.

A sharp-edged blade with saw-like notches or teeth formed into one side of the blade surface that enable it to slice cleanly through foods without damaging delicate or soft textures, such as bread or pie crusts.

A Mediterranean plant, with green, multiple-lobed leaves, belonging to the mustard family and commonly used as a salad green.

A creamy Greek garlic sauce often served as a topping, a condiment, or a food dip that is commonly prepared with numerous Mediterranean foods.

Common in areas of eastern Europe such as Macedonia, Pinjur is a sauce that is used as a topping or a cooking ingredient to be added to foods.

Small in size and round in shape, this variety of pepper has the appearance of a large cherry or a small cherry tomato.

A salad green that grows with long thin stems containing ragged or serrated green leaves similar to dandelion greens.

A tomato that has been sliced or cut in half and then dried in the sun (or in an oven). Drying the tomato gives it an intense, sweet flavor, that may also be somewhat tart, and a very chewy texture if completely dried and not marinated in oil.

A cheese made from the whole milk of cows that may be creamy white or orange in color if the natural additive known as annatto has been added to create the traditional orange colored cheddar.

A delicately flavored dry cured ham, originating in Italy and made from the meat on the hindquarters of hogs.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A cheese that was traditionally made with sheep or goat's milk, but today is most often made with cow's milk.

Most notably known as "Gamay". A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.